Name: Easy Chocolate Zucchini Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup plus 2 tablespoons (143 grams) all-purpose flour; 1/2 cup (43 grams) unsweetened cocoa powder; 1 cup (200 grams) light brown sugar; 1 teaspoon fine sea salt; 1 teaspoon baking soda; 4 tablespoons (57 grams) unsalted butter, melted; 1/4 cup fresh vegetable oil; 1/2 cup (120 grams) full fat sour cream or plain whole milk yogurt, at room temperature; 2 large eggs plus 1 egg yolk, at room temperature; 2 teaspoons vanilla extract; 1 cup (136 grams) shredded zucchini (from about 1 medium zucchini, moisture squeezed out); 1 cup (170 grams) semisweet chocolate chips; 1/2 cup (63 grams) powdered sugar, sifted; 1 tablespoon milk

Introduction

This Easy Chocolate Zucchini Cake is a moist, rich dessert that cleverly incorporates shredded zucchini for added texture and nutrition. It’s perfect for those who love chocolate but want a subtle veggie twist without compromising on flavor. Quick to make and wonderfully indulgent, it’s sure to become a household favorite.

A close-up image of a single thick square piece of dark brown chocolate cake with a moist and crumbly texture. The top layer has thin white icing lines drizzled across it in parallel stripes. The cake sits on a white plate with a few cake crumbs scattered around it. In the background, to the right, there is a fork with some chocolate crumbs stuck on it. The whole scene is set on a white marbled surface with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plus 2 tablespoons (143 grams) all-purpose flour

1/2 cup (43 grams) unsweetened cocoa (measured correctly)

1 cup (200 grams) light brown sugar

1 teaspoon fine sea salt

1 teaspoon baking soda

4 tablespoons (57 grams) unsalted butter, melted

1/4 cup fresh vegetable oil

1/2 cup (120 grams) full fat sour cream or plain whole milk yogurt, at room temperature

2 large eggs plus 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1 cup (136 grams) shredded zucchini (from about 1 medium zucchini)

1 cup (170 grams) semisweet chocolate chips

1/2 cup (63 grams) powdered sugar, sifted

1 tablespoon milk

Instructions

Step 1: Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment paper, then spray it with nonstick cooking spray.

Step 2: In a large bowl, whisk together the flour, cocoa, brown sugar, salt, and baking soda until well combined.

Step 3: In a small bowl, whisk together the melted butter, vegetable oil, sour cream (or yogurt), eggs, egg yolk, and vanilla extract.

Step 4: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until a few streaks of flour remain.

Step 5: Squeeze out any excess moisture from the shredded zucchini before folding it into the batter. This helps prevent a gummy texture. Then fold in the chocolate chips until just combined.

Step 6: Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. It’s normal if the cake sinks slightly in the middle due to its moistness.

Step 7: Let the cake cool completely in the pan on a wire rack before frosting.

Step 8: To make the frosting, stir together the sifted powdered sugar and milk in a medium bowl with a fork until smooth, thick, but still pourable.

Step 9: Drizzle the frosting evenly over the cooled cake and allow it to set before serving.

Tips & Variations

For best texture, remove as much moisture as possible from the shredded zucchini by squeezing it in a clean kitchen towel or using paper towels.

Swap semisweet chocolate chips for dark chocolate or white chocolate chips depending on your preference.

Try adding a teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor.

Use Greek yogurt instead of sour cream for a slightly tangier taste and added protein.

FAQs

Can I use zucchini that is not shredded?

It’s best to shred the zucchini finely to ensure it blends well into the batter and distributes moisture evenly. Larger pieces may alter the texture and make the cake less uniform.

Is the zucchini taste noticeable in the cake?

No, when shredded and mixed properly, zucchini adds moistness without a strong vegetable flavor, making it a great way to sneak in some extra nutrition.